Saturday, December 21, 2013

heath bar cake




I know, I know...  It's a SUPER-close shot, but I really wanted you to seeee it, so you could fully appreciate it.  Mark my words.  This is the easiest thing you'll ever make and will quickly become a favorite go-to.  

I've heard it called ten different things, but I first came to know it as "Heath Bar Cake."  A newly-wed just a few short months into marriage, I was given the recipe by a dear friend (and my boss at the time).  John fell in love with it, and so it quickly became the cake of choice.

I've since become more adventuresome in my baking, but I love coming back to this one.  It's easy to remember if you find yourself at the store and in need of a quick dessert idea, and "the longer it sits..." come on, you know my motto by now... "the better it gets!"  

I'm really looking forward to sharing my next couple of posts with you, highlighting the goodies I gave this year as gifts.  I have a new butter I think you'll really enjoy, and a terrific unique bread that has given me the best toast every morning for the last several days.  I am also THRILLED to say that our internet is finally back up and going stronger than ever.  I appreciate you putting up with a post every couple of weeks.  

Enjoy the last weekend before the big hurrah on Wednesday.  I'm terribly excited to have some time with my sweet family.  I hope you are too!

Heath Bar Cake
makes one 9x13 pan
  • German chocolate cake mix (preferably Duncan Hines)
  • 1 tsp vanilla
  • 1 can condensed milk
  • 1 small jar caramel sauce
  • 1 8 oz frozen whipped topping (plus more, if preferred)
  • 1/2 cup Bits O' Brickle (usually found in baking aisle)
~ Heat oven to 350 degrees.

~ Add vanilla to cake mix and cook cake according to package directions.

~ Remove cake from oven and randomly poke holes in the cake using a straw (I've also used 
    the end of a beater).

~ Pour milk and 1/2 of the caramel over the holes.  Cover and refrigerate for at least four
    hours or overnight.

~ Top cake with whipping topping and sprinkle with brickle.  Drizzle with remaining 
   caramel until desired amount is reached.